26 Mar Pumpkin tagliatelle with bacon, feta & mushroom
One pan meals are all the rage, and I am all for it!
I hate washing up, because without wanting to sounding superficial, it always messes my nails up! I am just being realistic here people. These one pan meals are so quick and easy and leave very little to clean up. And lets be honest, once we have eaten, that dirty oven pan can go straight back into the oven and stay there for a few days anyway.
I actually created this one pan meal by accident, and boy is it the best accident I've had all year. Also, can we have a moment of silence for pumpkin? It must be the most underrated food out there. It is versatile, full of Vit A, low in carbs and calories, and just so yum. I have been adding it to oats, smoothies, salads, stews... so everything really. Don't be shocked if my skin starts to turn a bit orange soon (guys this is a real thing - it has happened before when I ate an excessive amount of carrots).
Pumpkin tagliatelle with bacon, feta & mushroom
AuthorMaxine SchuilingCategoryHigh protein, Macro friendly, Quick mealsDifficultyBeginner
Place the diced bacon into a dish and precook for 10 minutes in the oven at 180 degrees.
Using your oven pan, spread the pumpkin tagliatelle out evenly. Add the chopped onions, mushrooms, feta and sage. Add the bacon, and then season with salt and pepper. Drizzle with olive oil if desired.
Cook in the oven for 20 minutes at 180 degrees, turing it up to grill for the last 3 minutes if you want to get those toppings extra crispy!
Ingredients
Directions
Place the diced bacon into a dish and precook for 10 minutes in the oven at 180 degrees.
Using your oven pan, spread the pumpkin tagliatelle out evenly. Add the chopped onions, mushrooms, feta and sage. Add the bacon, and then season with salt and pepper. Drizzle with olive oil if desired.
Cook in the oven for 20 minutes at 180 degrees, turing it up to grill for the last 3 minutes if you want to get those toppings extra crispy!